French startup Standing Ovation has entered into a partnership with Bel Group, a prominent global dairy company, to develop innovative uses for whey waste from the dairy industry. The collaboration aims to revolutionise the way acid whey—identified as the dairy sector's largest waste product—is utilised, transforming it into precision-fermented casein proteins.

This initiative arises from the staggering reality that 80-90% of milk processed in cheese manufacturing results in whey, which amounts to approximately 180 to 190 million tonnes produced worldwide each year. Speaking to Green Queen, Romain Chayot, co-founder and scientific director of Standing Ovation, elaborated, “Whey, a byproduct of the dairy industry, contains sugars such as lactose and galactose. These sugars are fermented using a proprietary process developed by Standing Ovation, resulting in the production of casein, the primary protein found in milk.” Chayot highlighted that their fermentation process is compatible with various types of whey, enhancing its potential for widespread application.

The partnership is designed not just to manage waste but also to contribute positively to the circular economy. Caroline Sorlin, director of investments and collaborations at Bel Group, expressed the potential of this technological breakthrough, stating, “Standing Ovation’s technology, combined with our cheese-making expertise, enables us to put this technological innovation into practice, opening up a whole new world of possibilities for imagining tomorrow’s recipes and products, combining nutritional quality, accessibility and responsibility.”

This cutting-edge process, known as precision fermentation, allows the transformation of traditional fermentation practices with contemporary biotechnological advancements to manufacture desirable compounds—in this case, casein proteins, which comprise 80% of the protein content found in milk. These proteins serve crucial functions in dairy products, influencing their textures and mouthfeel, such as the elasticity of cheese and the creaminess of ice cream.

Yvan Chardonnens, CEO of Standing Ovation, further delineated the composition of acid whey serum, noting its blend of minerals, sugars, and organic acids. He clarified that the resultant casein powder produced through their process would contain no traces of lactose, a characteristic that addresses concerns regarding allergenicity for consumers with lactose intolerance. Chardonnens stated, “The volumes of serum that can be processed using Standing Ovation’s technology are substantial,” with aspirations to scale production from several cubic metres to millions of cubic metres annually, backed by ongoing discussions with stakeholders across various continents.

Despite the lack of shared financial specifics regarding the partnership with Bel Group, Standing Ovation has also collaborated with Ajinomoto Foods Europe to manufacture the recombinant casein at an industrial facility in northern France. The emphasis on upcycling whey addresses the environmental issues tied to its disposal, especially considering that a substantial amount of whey is traditionally released into waterways, posing ecological risks.

Chayot mentioned that Standing Ovation’s Advanced Casein protein boasts an impressive lifecycle assessment, indicating that it generates 94% fewer greenhouse gas emissions compared to conventional production methods using plant-derived sugars. He noted, "Since this new process valorises a waste stream, the environmental wins could be even more advantageous when derived from acid whey.” The certification for this lifecycle assessment is underway.

As Standing Ovation looks to the future, they are also contending with external factors impacting their strategy, particularly tariffs that may influence market choices. “Tariffs are pushing us to consider other markets than the US more quickly, and open a Standing Ovation branch in the US next year,” shared Chardonnens. The company is eyeing a regulatory approval timeline targeting both the US for 2026 and the EU for 2027, a goal shared by other market players in the field.

In addition to their focus on developing casein proteins, Bel Group is diversifying its efforts to create improved vegan cheese options, having recently invested €9 million into related projects. This aligns with a broader trend of innovation in the dairy industry, as companies increasingly explore sustainable and eco-friendly alternatives to conventional dairy products.